Creamy Potato Corn Chowder With Bacon
Creamy Potato Corn Chowder is a homemade soup recipe that is made with basic kitchen ingredients. Our corn chowder soup is flavored with bacon, bursting with fresh and canned vegetables and will warm you up on a chilly day.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Keyword: corn chowder with bacon, creamy corn chowder, potato corn chowder
Servings: 4
Calories: 137kcal
- 2 slices bacon , chopped
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced potatoes
- ½ cup chopped celery
- ½ tsp. kosher salt
- ½ tsp. pepper
- 2 cups vegetable broth
- 1 can (15.25 ounces) corn kernels , drained, about 1 ¾ cups or fresh corn cut off the cob
- 1 can (14.75 ounces) cream style corn
- 1 cup milk
- 2 Tbs. flour
- ¼ cup sliced scallions
Heat a medium saucepot and cook bacon until crispy. Transfer bacon to paper towel, leaving bacon fat in saucepot.
Cook onion, carrots, potatoes, celery, kosher salt and pepper in bacon fat until vegetables are tender-crisp, about 5 minutes.
Add vegetable broth, corn kernels and cream style corn.
Combine milk and flour until blended and stir into soup mixture. Bring to a boil and boil until soup thickens, about 1 minute.
Reduce heat and simmer until vegetables are tender, about 20 minutes, stirring occasionally.
Sprinkle with scallions and reserved bacon.
Makes 6 cups.
Swirls of Flavor Recipe Tips
- Add chopped red bell pepper
- You can make this recipe with reduced fat milk
- Make this recipe with fresh corn cut off the cob
Substitutions
- Substitute leeks for the onion
- Use turkey bacon in place of the bacon
Storage
Store leftover soup in an airtight container in the refrigerator for 2-3 days.
Calories: 137kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 775mg | Potassium: 512mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5814IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 1mg